Servings
Font
Back
5.0 from 309 votes

Summer Chickpea Salad with Honey Garlic Lime Vinaigrette

Perfect for any time of day, this recipe delivers great flavor effortlessly.

Total Time
35 mins
Servings: 4
Course: Salad
Cuisine: American

Ingredients

  • 3 cups chickpeas, or 2 (15-ounce cans, drained and rinsed)
  • 4 green onions, thinly sliced
  • 2 ears grilled corn, cut from the cob
  • 1 pint cherry tomatoes, quartered
  • 3 tablespoons chopped fresh basil
  • 2 tablespoons snipped fresh chives
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1 1/2 tablespoons honey
  • 3 garlic cloves, minced or pressed
  • 1 lime, juiced and zested

Instructions

    Cup of Yum
  1. In a large bowl, combine the chickpeas, onions, corn, tomatoes, basil and chives. Toss well with the salt and pepper. In a small saucepan, add the oil, vinegar, honey, garlic, lime juice and zest. Heat over low heat and whisk until the mixture is warm and garlic cloves are sizzling a bit.
  2. Pour the liquid over the chickpeas and and toss well to coat. Cover with a piece of plastic wrap and refrigerate for at least 30 minutes before serving. It tastes better as it sits! Serve with toasted baguettes spread with coconut oil or whipped feta.